Description
Indulge in the delightful combination of creme brulee and cheesecake with these decadent Creme Brulee Cheesecake Cupcakes. Creamy, rich, and perfectly caramelized, these mini treats are sure to impress at any gathering.
Ingredients
Scale
Vanilla Wafer Cookies:
- 12 vanilla wafer cookies
Cheesecake Batter:
- 16 oz cream cheese (softened)
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup heavy cream
- ¼ teaspoon salt
Topping:
- ¼ cup granulated sugar (for topping)
Instructions
- Preheat and Prepare: Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners. Place one vanilla wafer cookie at the bottom of each liner.
- Mix Cheesecake Batter: In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, heavy cream, and salt until fully combined and smooth.
- Bake: Evenly divide the batter among the cupcake liners, filling each nearly to the top. Bake for 20–22 minutes, or until the centers are just set and slightly jiggly. Turn off the oven, crack the door, and let the cupcakes cool for 10 minutes before removing to cool completely at room temperature.
- Chill and Caramelize: Chill in the refrigerator for at least 2 hours or overnight. Just before serving, sprinkle a thin layer of granulated sugar on top of each cheesecake and use a kitchen torch to caramelize the sugar until golden and crisp.
Notes
- For best results, chill the cheesecakes overnight to allow the flavors to fully develop.
- A kitchen torch gives the best brulee finish, but you can also use your oven broiler—watch closely to avoid burning.
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 17g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg
